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Amber Beer Cheese Dip

Amber Beer Cheese Dip

  • Prep

    15 m
  • Ready In

    15 m
K

K

Cracker Barrel® extra sharp Cheddar cheese and an amber beer is a must, it gives just the right amount of tang to the dip. You can make this up to 2 days ahead of time and store in fridge. Beer may separate from the dip but a quick stir will remedy. Great with pretzels.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
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Reviews

queen_palladium
14

queen_palladium

3/31/2009

I thought this recipe was ok. I used Amber Bock, and the flavor just didn't go well with the cheese. I added a little worchestershire sauce after I tasted it, and it made it a little better. Maybe this recipe would've been better if I chose I better beer.

cqueen
4

cqueen

10/5/2011

The first time I made it, as you both said, it was ok, but could not salvage, so I decided to experiment. I added an 8oz package of cream cheese and used 1/2-3/4 of a can of beer. It came out much better, the consistency was perfect. I also added a pinch of pepper and onion powder.

squirrel
3

squirrel

5/31/2011

could not salvage at all

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